South African lamb and apricot sosaties

    South African lamb and apricot sosaties


    17 people made this

    About this recipe: This is a traditional South African braai (barbecue) kebab that can also be made with venison or beef. Leave the meat and vegetables to marinate overnight for best flavour.

    Serves: 8 

    • 225g (8 oz) low fat natural yoghurt
    • 1 dessertspoon curry powder
    • 1 tablespoon caster sugar
    • 1 tablespoon vegetable oil
    • 1 large onion
    • 200g (7 oz) diced lamb
    • 350g (12 oz) dried apricots
    • 8 skewers

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Make the sauce by mixing together the yoghurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
    2. Peel and cut the onion into 3cm (1 1/4 in) pieces. Thread skewers alternating lamb, onion and dried apricot. Place them into a large resealable plastic bag or container and pour in the sauce. Make sure the kebabs are well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
    3. Preheat barbecue to medium heat and lightly oil cooking grate.
    4. Cook the kebabs over medium heat for 8 to 10 minutes on each side, or to your desired doneness.

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    Reviews in English (14)


    You should take a look at this one. They are somehow similar:  -  24 Jan 2011


    Very nice recipe. Good to see some South African recipes on here. Keep up the good work.  -  26 Feb 2002  (Review from Allrecipes US | Canada)


    Nice. However, being South African, I don't use stew meat for kebabs (Sosaties). A good grade of either lamb/chicken/beef is normaly used. I also add a touch of vinegar, brown sugar, curry to taste and garlic. Enjoy  -  10 Oct 2011  (Review from Allrecipes US | Canada)

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